Red Bean Soup With Greens
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
6 hrs
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Servings
6
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Calories
460 kcal
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Course
Soup
Red Bean Soup With Greens
Description
The recipe begins by soaking red beans overnight to reduce cooking time and ensure even texture. The greens are cleaned and chopped separately. Aromatics including onion, carrot, garlic, and celery are sautéed in olive oil until soft and starting to brown, then tomato paste and spices such as cumin, oregano, and chili flakes are incorporated and cooked until fragrant. The beans are added and briefly sautéed before chicken stock is poured in and the soup simmers uncovered for one to one and a half hours, allowing flavors to deepen and the liquid to thicken. Greens are stirred in towards the end with additional liquid if needed, and small orecchiette pasta is cooked in the soup until tender.
For serving, diced bacon is crisped and halloumi sliced and cooked to add salty, chewy, and smoky notes contrasting the earthy bean soup. A splash of red wine vinegar brightens the flavors. The final dish marries creamy beans, tender greens, spicy and herbaceous undertones, and rich garnishes, producing a deeply comforting and nuanced soup.
A rapid soaking method is included in notes to expedite bean preparation. Nutritional information is estimated and can vary based on ingredients. Proper soaking and rinsing of the beans is important for cleanliness and to improve digestibility.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion diced, large
- 1 carrot diced, large
- 2 celery diced, stalks
- 3-4 cloves garlic smashed
- 2 cups greens such as spinach, chicory, or kale. Packed, chopped
- 2 tablespoons tomato paste
- 1 quart chicken stock plus more in case you need it.
- 16 oz red beans 500 grams
- 1 cup orecchiette pasta
- 1 cup basil fresh
- 1 tablespoon cumin ground
- 1 tablespoon chili flakes
- 1 tablespoon oregano dried
- salt plus more to taste, sea salt
- black pepper freshly ground
For serving
- 8 oz halloumi cheese
- 3 oz Bacon diced, thick
- red wine vinegar
Instructions
- Rinse beans in a colander using cold water. Check for broken or cracked pieces and discard them. Place them in plenty of water and soak them overnight. Rinse and drain beans when you are ready for cooking. See recipe notes for a speedy version for soaking beans.
- Rinse the greens and pull the leaves off the stems. Chop into bite-size pieces and set aside.
- Heat a large pot over medium-high for a minute or so to warm it up. Add the olive oil and diced onion, and sauté for one to two minutes. Add the garlic, celery, carrot, and sauté until very soft and brown at the edges for five minutes.
- Add tomato paste, cumin, oregano and chili flakes, and sauté until the paste darkens for about one minute.
- Add beans and sauté two to three minutes.
- Add the stock and bring it to a simmer. Let soup simmer until it is thick and flavorful for sixty to ninety minutes.
- Stir in the greens and simmer for five to ten minutes. Add a little water or broth if the liquid gets too reduced.
- Stir pasta into the pot, taste, and simmer for ten more minutes or until pasta is al dente. Remove from heat and add sea salt to taste.
Prepare the serving ingredients
- Cut the halloumi cheese into thick slices, about 5 mm each (almost ¼ inch). Dice the thick bacon.
- Heat 1 tbsp olive in a frying pan. Fry the diced bacon. Transfer to a plate and using the bacon fat, fry the halloumi cheese. Season with plenty of fresh ground pepper and a pinch of dried oregano. Fry each slice for one to two minutes, until they have a nice golden color at the edges.
- Serve soup in bowls with a drizzle of red wine vinegar, chili pepper flakes, diced bacon, and pieces of halloumi cheese.
Notes
- Use the quick soaking method: boil beans with salt for 2 minutes, then let soak covered for 1 hour, rinse before cooking.
- Rinse and sort beans carefully to remove broken pieces before soaking.
- Add red wine vinegar at serving time to enhance the soup's flavor balance.
- Cooking time allows beans to become tender and flavorful, simmering 60-90 minutes until soup thickens.
- Nutritional info varies with ingredient choices; consider this an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 857mg | 36% |
| Potassium | 716mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 3372IU | 67% |
| Vitamin C | 8mg | 9% |
| Calcium | 462mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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